Oatmeal Bread with Fig, Anise, and Walnuts

Oatmeal Bread with Fig, Anise, and Walnuts

Ingredients:
leavening agents, yeast, baker's, active dry
honey
oats
oats
wheat germ, crude
salt, table
spices, anise seed
nuts, walnuts, english
figs, dried, uncooked
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched

Directions:
Dissolve the yeast in 3 cups lukewarm water in the bowl of an electric mixer fitted with a dough hook.
Once it is dissolved, turn the mixer on low and slowly add the honey, rolled oats, steel-cut oats, wheat germ, salt, anise seeds, walnuts, and dried figs.
Stir in the whole-wheat flour and 3 1/2 cups of the all-purpose flour and knead.
Put the slightly sticky kneaded dough in a large greased bowl, and cover with plastic wrap.
Let it rise for 1 hour, or until it is doubled in volume.
Preheat the oven to 375 degrees.
Grease a baking sheet, or line it with parchment paper.
Punch down the dough, and turn it out onto a lightly floured surface.
Divide it in half, and form two round loaves.
Place them on the baking sheet and using a sharp knife or a razor blade, make a few long, shallow gashes across each of the loaves.
Let rise another 1/2 hour.
Bake for 40 minutes, or until the loaves sound hollow when tapped.
Allow to cool before slicing.